Kyoto Culinary Academy

Meet Our Expert Instructors

At Kyoto Culinary Academy, we are proud to have a team of highly skilled and passionate instructors dedicated to sharing their expertise in Japanese cuisine. Each instructor brings a unique background, specialty, and teaching philosophy to the academy, ensuring our students receive a comprehensive and enriching learning experience. Get to know our instructors and discover their culinary journeys.

Headshot of Chef Hiroki Tanaka, a Japanese man in his 40s with a kind smile, wearing a pristine chef's uniform.

Hiroki Tanaka

Sushi Master

Chef Hiroki Tanaka is a third-generation sushi chef with over 20 years of experience in the art of Edomae-style sushi. Growing up in his family's sushi restaurant in Tokyo, he learned the importance of fresh, high-quality ingredients and the precise techniques required to create perfect sushi. Chef Tanaka is passionate about sharing his knowledge and skills with aspiring sushi chefs, emphasizing the importance of respect for tradition and continuous improvement. He believes that the best sushi is not only delicious but also a work of art.

Specialties:
  • Nigiri Sushi
  • Maki Sushi
  • Sashimi
  • Sushi Rice Preparation
  • Knife Techniques
Headshot of Sakura Yumi, a Japanese woman in her early 30s with a bright smile, wearing a traditional cooking apron and a chef's hat.

Sakura Yumi

Ramen Expert

Sakura Yumi-sensei is a renowned ramen expert with a deep understanding of broth chemistry and noodle making. After graduating from a prestigious culinary school in Osaka, she traveled extensively throughout Japan, studying different regional ramen styles and techniques. She is dedicated to helping students create the perfect bowl of ramen, from rich and flavorful tonkotsu to delicate shoyu and miso variations. Her teaching style is encouraging and hands-on, focusing on the science behind ramen and the importance of balancing flavors. Sakura-sensei's goal is to inspire students to push the boundaries of ramen and create their own unique signature dishes.

Specialties:
  • Tonkotsu Ramen
  • Shoyu Ramen
  • Miso Ramen
  • Noodle Making
  • Broth Preparation
Headshot of Kenji Ito, a Japanese man in his late 50s with a serious but thoughtful expression, wearing a traditional white chef's hat and uniform.

Kenji Ito

Kaiseki Specialist

Ito-sensei is a highly respected kaiseki chef with over 30 years of experience in the art of traditional Japanese multi-course dining. He began his culinary journey at a young age, apprenticing under some of Kyoto's most renowned kaiseki chefs. He is known for his meticulous attention to detail and his deep appreciation for seasonal ingredients, sourcing the freshest local produce and seafood to create dishes that are both visually stunning and gastronomically delightful. Ito-sensei teaches students the importance of harmony and balance in kaiseki cuisine, emphasizing the use of traditional techniques and the expression of seasonality in every dish. He believes that kaiseki is not just about food, but also about creating a holistic dining experience that engages all five senses.

Specialties:
  • Traditional Kaiseki
  • Seasonal Cuisine
  • Knife Skills
  • Presentation Techniques
  • Tea Ceremony Pairing
Headshot of Akari Yamamoto, a Japanese woman in her mid-20s with a cheerful and enthusiastic smile, wearing a clean wagashi-making uniform and a hair net.

Akari Yamamoto

Wagashi Artisan

Yamamoto-sensei is a talented wagashi artisan with a passion for creating beautiful and delicious Japanese sweets. She is skilled in traditional wagashi techniques and enjoys experimenting with modern flavors and designs. From delicate mochi and intricate dango to elegant manju and colorful nerikiri, she brings a youthful energy and creativity to the art of wagashi. Yamamoto-sensei inspires students to express their creativity through wagashi, encouraging them to explore different techniques for shaping, coloring, and decorating these traditional confections. She believes that wagashi is not just a dessert, but also a reflection of Japanese culture and artistry.

Specialties:
  • Mochi
  • Dango
  • Manju
  • Nerikiri
  • Wagashi Decoration
Headshot of Daisuke Nakamura, a Japanese man in his 40s with a focused expression, wearing a chef's coat and glasses.

Daisuke Nakamura

Yakitori & Izakaya Cuisine Specialist

Chef Nakamura is a master of Yakitori and Izakaya cuisine, bringing over 15 years of experience from some of Kyoto's finest establishments. He specializes in the art of grilling, utilizing binchotan charcoal to impart a unique smoky flavor to his skewers. His classes cover a wide range of Izakaya favorites, from perfectly grilled chicken and vegetables to creative small plates and sake pairings. Nakamura-sensei emphasizes the importance of quality ingredients and meticulous preparation, ensuring that every dish is a testament to Japanese culinary tradition. He fosters a supportive and engaging learning environment, where students can hone their grilling skills and explore the vibrant world of Izakaya cuisine.

Specialties:
  • Yakitori
  • Izakaya Cuisine
  • Bincho Grilling
  • Sake Pairing
  • Tsukemono (Japanese Pickles)
Headshot of Ayumi Kobayashi, a Japanese woman in her 30s with a warm and welcoming smile, wearing a traditional Kimono and a cooking apron.

Ayumi Kobayashi

Traditional Japanese Home Cooking Expert

Kobayashi-sensei is a passionate advocate for the art of traditional Japanese home cooking, also known as "ofukuro no aji" (mother's cooking). She draws on her extensive knowledge of family recipes passed down through generations to teach students how to create delicious and comforting everyday meals. Her classes cover a range of essential dishes, from hearty miso soup and flavorful simmered vegetables to perfectly cooked rice and a variety of side dishes (okazu). Kobayashi-sensei emphasizes the importance of using seasonal ingredients and simple techniques to create healthy and satisfying meals that can be enjoyed by the whole family. She fosters a warm and inviting learning environment, where students can connect with Japanese culture through the joy of cooking.

Specialties:
  • Miso Soup
  • Simmered Vegetables (Nimono)
  • Japanese Rice Cooking
  • Okazu (Side Dishes)
  • Tsukemono (Japanese Pickles)